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Salted Caramel Macarons

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Delicate almond shells filled with rich salted caramel, these macarons are the perfect blend of sweet and salty.

Ingredients

Scale
  • 100 g almond flour, finely ground
  • 100 g powdered sugar
  • 90 g egg whites, room temperature (about 3 large whites)
  • 30 g granulated sugar
  • Pinch of cream of tartar (optional)
  • 1/4 tsp fine sea salt (for shells)
  • 120 g granulated sugar (for caramel)
  • 60 g unsalted butter
  • 120 ml heavy cream
  • 1/2 tsp flaky sea salt (for caramel)

Instructions

  1. Sift almond flour and powdered sugar together twice. Discard any large bits.
  2. Beat egg whites until foamy. Add cream of tartar and gradually add granulated sugar. Whip to stiff, glossy peaks.
  3. Fold the dry mix into the whites in batches, macaronage until the batter flows in thick ribbons and settles within about 10–15 seconds.
  4. Transfer batter to a piping bag with a round tip. Pipe 1.5-inch rounds onto parchment-lined trays. Tap trays firmly to remove air bubbles.
  5. Let shells rest at room temperature for 20–40 minutes, until a skin forms and they are not tacky to the touch.
  6. Preheat oven to 300°F (150°C). Bake one tray at a time for 12–15 minutes, rotating halfway if needed. Let cool fully.
  7. Make the caramel: melt sugar over medium heat until amber. Whisk in butter then slowly stir in warmed cream. Remove from heat and stir in flaky sea salt. Cool to room temperature until pipeable.
  8. Pipe caramel onto half the shells. Sandwich with remaining shells. Chill at least 24 hours for best texture and flavor.

Notes

Age egg whites in the fridge for 24–48 hours for best volume while whipping. Store filled macarons in an airtight container in the fridge for up to 5 days.

Nutrition

Find it online: https://diyprzepisy.com/salted-caramel-macarons/

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